From Duck prosciutto
(Adapted from Michael Ruhlman’s Charcuterie)
- 1 duck breast
- 1 cup kosher salt
- 1 tbsp white pepper
- cheesecloth and kitchen twine
Coat all sides of the duck breast in kosher salt, cover and refrigerate for 24 hours. Rinse the duck breast and pat dry. Dust on all sides with white pepper. Wrap in cheesecloth* and tie snugly with kitchen twine. Hang in a cool, humid room for 7-8 days. Ideally the room should stay between 50-60 degrees F.
After the dry curing, unwrap the duck breast from the cheesecloth. It should be darker in colour and will have lost some of its weight. Slice very thinly and enjoy!
*I found turkey stuffing bags at the grocery which worked really well, they are just sock-shaped cheesecloth and very cheap!